Sharon’s Quinoa Salad
Adapted from Sharon Masich’s recipe
Ingredients
- 4 cups of cooked quinoa
- 15 oz can black beans, reduced sodium, drained and rinsed
- 1 cup corn
- 3 Roma tomatoes, diced
- 1 cup bell pepper, diced (use any colors you like- red, green, yellow, orange)
Dressing
- ¼ cup olive oil
- 1/3 cup squeezed fresh lime juice (1-2 limes)
- 1-2 tsp finely grated lime peel
- 1 Tbsp chili powder
- 2 tsp ground cumin
- 1/3 tsp salt
- 1/3 cup finely chopped fresh cilantro and/or basil
- *Can add fresh garlic or garlic powder
Directions
Combine quinoa, black beans, corn, tomatoes, and bell pepper in a bowl. In another bowl, combine the dressing ingredients with a whisk until mixed together. Pour the dressing over the quinoa and vegetables, toss until well mixed. Keep in the refrigerator. Serve as a side dish to chicken or fish, as a filling in a wrap or pita, or as a salsa/dip with chips.
Yield: 8 cups, 16 servings
Serving size= ½ cup
Nutrition Information Per Serving- Calories: 108
- Fat: 4.6 g.
- Sat. Fat: 0.5 g.
- Trans Fat: 0 g.
- Sodium: 74 mg
- Carbs: 15 g.
- Fiber: 2 g.
- Protein: 3 g.